Rating: 4.85 stars
13 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This moist, sweetly spiced pumpkin bread serves up all the flavors of fall! Topped with a layer of crumbly streusel, it makes a delicious treat served with coffee at breakfast, or a sweet dessert.

Recipe Summary test

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Pumpkin Bread:
Walnut Streusel Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Assemble topping by mixing butter, light brown sugar, oats, flour, and walnuts together in a bowl, and cream together using a fork to form large crumbles. Set aside.

  • In a large bowl, cream together the butter and white sugar with a hand mixer. Add light brown sugar, vanilla, eggs, and pumpkin puree. Mix until incorporated.

  • In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices.

  • With mixer on low speed, add half of the dry mix to the wet ingredients and mix until incorporated. Continue by adding the remainder of the dry ingredients and the milk to the batter, mix together until the batter is smooth (be careful not to over mix).

  • Pour batter into a greased loaf pan and sprinkle with streusel topping.

  • Place on middle rack of oven and bake for 65 minutes or until a toothpick comes out clean. Remove bread from oven and allow to cool completely before serving.

Nutrition Facts

437 calories; protein 6.5g; carbohydrates 50.7g; fat 23.5g; cholesterol 92.8mg; sodium 535.4mg. Full Nutrition
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Reviews (11)

13 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/12/2017
I found this to be one of the best pumpkin breads...the streusel topping is a great addition to the recipe. I will definitely make again---will be making for Christmas. Read More
Rating: 5 stars
11/18/2021
Warning: The instructions don't tell you to add the milk that is on the ingredients list. However, the bread is still delicious! I also substituted diabetic sugar to reduce the calories and did pecans instead of walnuts. I would definitely make this again! Read More
Rating: 5 stars
09/24/2019
Great recipe! This bread is the perfect fall treat. It will be a perfect addition to my morning coffee. Read More
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Rating: 5 stars
06/16/2020
This bread is delicious. I didn't change a thing. Read More
Rating: 5 stars
10/24/2019
Love it! Had to use non fat milk but it turned out moist and flavorful. I will be adding to my holiday baking list. Pattie Johns Read More
Rating: 5 stars
09/28/2019
It was very moist and delicious. I love the streusel topping. Read More
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Rating: 3 stars
11/22/2021
I made this as written. There's not enough pumpkin flavor. I baked it for 50 minutes in my convection oven and it was too long. It has potential. I think the ginger should be left out but that's a personal preference. I'm going to try the strudel on top of "Pumpkin Bread IV" recipe by Cheryl Riccioli on this site. Read More
Rating: 5 stars
11/04/2018
I used pecans it's still baking but it looks yummy!! Read More
Rating: 5 stars
03/20/2020
Very moist and the streusel makes it delicious!! I made one bread and my family asked me to make another which we did the next day. Both were gone on the same day baked! Read More